Sauté onion, garlic and ginger together in a pot over medium heat until slightly caramelized. Add split peas and squash. Stir to combine.

Add broth, bring to a boil then add coconut milk, curry powder and cumin and cover pot. Lower heat to a simmer for about 1 – 1 1/2 hours or until the peas fall apart and the squash is tender. (Note: puree in a blender to make it less chunky.)